The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
Adapted from facebook.com
chicken breasts, cooked and shredded, I use a store bought rotisserie chicken
cups chicken broth
stick of butter
cups whole milk
can cream of chicken soup, the herbed cream of chicken soup, if you can find it
teaspoons of chicken granules (I use Wylers)
teaspoon dried sage
teaspoon black pepper
teaspoon of salt or more to taste
Preheat oven to 350 degrees. Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir. Bake casserole for 30-40 minutes, or until the top is golden brown NOTE There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.